Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis.

Ashmore, P Layton; DuBois, Aubrey; Tomasino, Elizabeth; Harbertson, James F; Collins, Thomas S

Ashmore, P Layton; DuBois, Aubrey; Tomasino, Elizabeth; Harbertson, James F; Collins, Thomas S.

Afiliación

Ashmore PL; Department of Food Science, Washington State University, Richland, WA 99354, USA.
DuBois A; Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
Tomasino E; Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA.
Harbertson JF; Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA.
Collins TS; Department of Viticulture and Enology, Washington State University, Richland, WA 99354, USA.

Foods ; 12(6)2023 Mar 17.

Article en En | MEDLINE | ID: mdl-36981202

Palabras clave

HS-SPME-GC-MS; aroma; descriptive analysis; volatile composition; whisky

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Suiza

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